Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

In a plastic bag, add all the ingredients of the marinade (mustard, oil, chopped marjoram, minced garlic, salt, and pepper) and mix well. Add the steak(s), turning them to coat well, then close the bag tightly. Chill in a refrigerator at least 1 hour or overnight, turning the bag occasionally.

Heat a nonstick frying pan over medium-high heat and sauté the swordfish. Cook about 3 min per side for a 1,5 cm thick steak. When ready, the steak(s) will be opaque throughout and slightly brown on the surface
(avoid overcooking as it dries the fish out and makes it tough!)

Drizzle with optional extra virgin olive oil, then serve on the warmed plates.